Mexican Street Corn Pasta Salad with Shrimp: Deliciously Easy

This Mexican street corn pasta salad with shrimp is a creamy, savory delight that’s easy to whip up for any occasion. Packed with flavor and vibrant ingredients, it’s perfect for family dinners or potlucks, bringing a taste of summer to your table any time of year.

Quick & Easy Mexican Street Corn Pasta Salad with Shrimp

This quick and easy recipe elevates traditional flavors, combining sweet corn, succulent shrimp, and creamy dressing. The result is a dish that’s not only visually appealing but also bursting with taste. You’ll love how simple it is to prepare while being incredibly satisfying.

Why You’ll Love This Recipe

Flavor Profile

This salad harmonizes sweet, tangy, and spicy flavors. The plump shrimp complement the crunchy corn, while the creamy dressing ties it all together. Each bite offers a delightful balance that keeps you coming back for more.

Perfect for Any Occasion

Whether you’re hosting a barbecue or looking for a quick weeknight meal, this Mexican street corn pasta salad with shrimp fits the bill. It’s versatile enough to serve as a side dish or a hearty main course, making it a favorite for meal prep and gatherings.

Ingredients for Mexican Street Corn Pasta Salad

Pasta and Core Ingredients

• ½ pound penne pasta
• 4 ears corn (kernels removed)
• 2 tablespoons butter
• 2 jalapeños, finely diced
• ¼ cup red onion, finely diced
• ¼ cup cotija cheese or queso fresco, crumbled
• 1 pound jumbo shrimp
• 1 tablespoon canola oil

The Flavorful Seasoning Blend

This recipe features a flavorful seasoning blend that includes:

• ¾ teaspoon cumin
• ¾ teaspoon chili powder
• ¾ teaspoon black pepper
• 1 ½ teaspoons paprika
• ½ teaspoon cayenne
• ½ teaspoon salt

Creamy Tangy Dressing

The dressing is key to this dish’s indulgent flavor. It combines:

• ⅓ cup sour cream
• ¼ cup mayonnaise
• ¼ cup chopped cilantro
• ¼ cup lime juice
• ½ of the seasoning blend

How to Make Mexican Street Corn Pasta Salad with Shrimp

Prepare the Pasta and Seasoning

Start by cooking the penne pasta in salted boiling water until al dente. This ensures the pasta holds its shape and texture in the salad.

Cook the Shrimp

Mix the shrimp with a teaspoon of the seasoning blend. Heat canola oil in a large skillet over medium heat, then cook the shrimp for about five minutes until they turn pink and slightly crispy. Transfer them to a bowl and set aside.

Sauté the Corn

In the same skillet, add butter and corn. Sauté over medium-high heat for 5-8 minutes until the corn is lightly browned and tender. This brings out its sweetness and adds depth to the dish.

Mix the Dressing and Assemble

Combine the dressing ingredients with the remaining seasoning blend. In a large bowl, mix the dressing with the sautéed corn, jalapeños, red onion, cotija cheese, and cooked pasta. Toss everything together until well-coated. Finally, top with the cooked shrimp and garnish with extra cheese and cilantro before serving warm or cold.

Tips for the Best Street Corn Pasta Salad

Smoky Flavor Enhancements

If you want a smoky flavor, grill the corn on the cob with butter before cutting off the kernels. Grilling the shrimp also adds a lovely char that enhances the taste.

Pasta Perfection

Always cook your pasta until al dente to avoid mushiness. This way, it remains deliciously chewy and holds up in the salad.

Make Ahead and Storage

You can prepare this salad ahead of time by storing the dressing separately and mixing it in just before serving. Leftovers can be stored in an airtight container for up to three days. Reheat gently in the microwave to maintain the creaminess.

Ingredient Substitutions

If you don’t have penne, any short pasta works. You can also use canned corn, or try different peppers like serrano for an extra kick. Feta or queso fresco can substitute cotija, while Greek yogurt or Mexican crema can replace sour cream or mayonnaise.

FAQs

Related Recipes to try

• Street Corn Pasta Salad
• Elote Pasta Salad
• Shrimp Pasta
• Pasta Salad
• Shrimp Salad Recipe And Variations
• Macaroni Salad

Conclusion

This Mexican street corn pasta salad with shrimp is not just easy to make but also a delicious way to enjoy fresh ingredients. For more inspiration, explore ideas on Pinterest for exciting dishes that complement your new favorite salad. Enjoy this delightful blend of flavors that everyone at your table will love!

Mexican Street Corn Pasta Salad with Shrimp: Deliciously Easy

A vibrant and flavorful Mexican Street Corn Pasta Salad loaded with shrimp, corn, and a zesty dressing. This easy dish is perfect as a side or a light main course, offering a delightful blend of creamy, tangy, sweet, salty, and spicy notes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dinner, Lunch, Side Dish

Cuisine American, Mexican

Servings 4 servings

Equipment

• large skillet
• small bowl

Ingredients

  

• ½ pound penne pasta
• 4 ears corn (kernels removed)
• 2 tablespoons butter
• 2 jalapeños, finely diced
• ¼ cup red onion, finely diced
• ¼ cup cotija cheese or queso fresco, crumbled
• 1 pound jumbo shrimp
• 1 tablespoon canola oil

Seasoning Blend

• ¾ teaspoon cumin
• ¾ teaspoon chili powder
• ¾ teaspoon black pepper
• 1 ½ teaspoons paprika
• ½ teaspoon cayenne
• ½ teaspoon salt

Dressing

• ⅓ cup sour cream
• ¼ cup mayonnaise
• ¼ cup chopped cilantro
• ¼ cup lime juice

Instructions

 

• Cook pasta in salted boiling water until al dente. Combine all spices for the seasoning blend in a small bowl.
• Season shrimp with 1 teaspoon of the seasoning blend. Cook shrimp in a large skillet with canola oil over medium heat for about 5 minutes, then transfer to a bowl.
• In the same skillet, sauté corn in butter over medium-high heat for 5-8 minutes until lightly browned. Turn off heat.
• Combine all dressing ingredients with the remaining seasoning blend.
• Add the dressing mixture to the corn along with jalapeños, red onion, and cotija cheese. Mix thoroughly with the cooked pasta.
• Top the salad with the cooked shrimp. Garnish with extra cheese and cilantro, then serve warm or cold.

Notes

• For a smoky flavor, grill the corn and shrimp. Store leftovers in an airtight container for up to 3 days and reheat gently in the microwave. Prepare ahead by storing dressing separately and mixing before serving. Cook pasta until al dente to prevent mushiness.

Notes

For a smoky flavor, grill corn on the cob with butter before cutting kernels and grill the shrimp. Store leftovers in an airtight container for up to 3 days. Reheat in microwave until lukewarm; do not overheat to maintain creaminess. Can be prepared ahead by storing dressing separately and mixing in before serving. Cook pasta until al dente to avoid mushiness.

Keyword corn pasta salad, easy mexican recipe, mexican street corn pasta, shrimp pasta salad